Unpopular opinions about food

twi1992 said:
Agreed. Especially the anchovies, they have more fat than tuna and taste WAAAAAAAAAAY better. Also wish duck was more available, don't know why more people don't eat it
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Because it's expensive. And it's expensive because it isn't easy to factory farm. It would also be a lot more cruel to keep ducks in that kind of condition, whereas domestic chickens were more or less bred for that shit for centuries. Also most people don't know how to cook duck and aren't familiar with dishes containing it. Maybe they know Peking duck or duck a l'orange and that's about it. Cassoulet au confit de canard was maybe the best single dish I've ever had in my life, but the guy who made it spent several days on it.
 
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AnOminous said:
Because it's expensive. And it's expensive because it isn't easy to factory farm. It would also be a lot more cruel to keep ducks in that kind of condition, whereas domestic chickens were more or less bred for that shit for centuries. Also most people don't know how to cook duck and aren't familiar with dishes containing it. Maybe they know Peking duck or duck a l'orange and that's about it. Cassoulet au confit de canard was maybe the best single dish I've ever had in my life, but the guy who made it spent several days on it.
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Duck au poivre is tasty too and pretty simple but you can't find duck breast anywhere. I wish duck was like goose where you can at the very least buy it during a certain period of the year because I don't know anyone who eats fucking goose but it's in the groceries stores during the holiday season every year around Christmas
 
AnOminous said:
Cassoulet au confit de canard was maybe the best single dish I've ever had in my life, but the guy who made it spent several days on it.
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I feel like I've seen you mention preparing various meat dishes before, as such I feel confident in assuring you that confit de canard is by no means a horrifyingly difficult dish to make (unlike many other french meals) if one is patient (and has a lot of salt) - in fact, if you are lucky, you might find a big store or dealer willing to ship to you that offers it canned. I have made it myself over the course of ~24-48 hours before and found that the canned stuff was about 85-90% as good (though I'm a eurofag so I can easily get the frogs to ship them to me at no great cost). The rendered duck fat is also brilliant for making the most delicious French fries you have ever tasted.

Of course, that's just the confit part - I don't know what else he put in the cassoulet and how time consuming that was.

On topic: Avocados are utterly overrated and tofu and seitan are great when prepared by asians (where they are not just "meat subtitutes"), rather than white people.
 
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Bloitzhole said:
I have made it myself over the course of ~24-48 hours before and found that the canned stuff was about 85-90% as good (though I'm a eurofag so I can easily get the frogs to ship them to me at no great cost).
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I'd probably get the canned stuff too.
 
Adamska said:
Is liking goat meat unpopular? Because I think that shit's pretty good. Wouldn't want the bones in my curry again, but I like the flavor.
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I've tried goat so many times. The first time I tried it I hated it. I thought "maybe this is just a bad meal, I'll try it again somewhere else". But no, every time I've tried it, I didn't like it. It's so chewy, so fatty, not tasty, not tender at all.
 
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AnOminous said:
I'd probably get the canned stuff too.
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Depending on where you live, you can get excellent frozen confited duck legs shipped from a company called Wild Fork. I've had the canned ones too, they're good. But Bloitzhole is right, it's really easy to make, it just takes a while. When I've made it in the past I've usually bought a package of four duck legs and a jar of Rougie duck fat, but last time when I didn't have duck fat I used olive oil and it turned out tasting just as good to my mind, and it was cheaper.
 
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Adamska said:
Is liking goat meat unpopular? Because I think that shit's pretty good. Wouldn't want the bones in my curry again, but I like the flavor.
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Has to be cooked really, really, really slowly for a long, long, long time. Some Indian restaurants do it well and it seems to work well in a vindaloo. Otherwise, like the guy below you pointed out, it's just tough. I think it's actually flavorful but others might call that just plain old gamy. And in the dishes I do like it in, mostly curry, it's heavily spiced.
 
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Haram Exercise said:
I've tried goat so many times. The first time I tried it I hated it. I thought "maybe this is just a bad meal, I'll try it again somewhere else". But no, every time I've tried it, I didn't like it. It's so chewy, so fatty, not tasty, not tender at all.
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So I guess it's unpopular. I will say that its big benefit is it's less gamey than say mutton, which I also like a lot.
AnOminous said:
Has to be cooked really, really, really slowly for a long, long, long time. Some Indian restaurants do it well and it seems to work well in a vindaloo. Otherwise, like the guy below you pointed out, it's just tough. I think it's actually flavorful but others might call that just plain old gamy. And in the dishes I do like it in, mostly curry, it's heavily spiced.
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Sounds about right; the big reason I liked it is the indian place I go to is amazingly good at cooking, so it was slow cooked to near perfection.

To me it's a chewier mutton that lacks a bit of that strong flavor if you don't like it.
 
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